Pulled Pork for 200

[Hijack73]

How long can I kee the whole butt in the cooler - Sorry so many questions but trying to get this all together in my game plan. Picking up the meat on Friday Wedding is next Saturday the 15th

I used a white Igloo and at 18-24 hrs a mostly full cooler was so hot it wasn't comfortable to pull. I would not hesitate to go 24 hours. The salt content plus the heat means the pathogens don't stand a chance at that length of time.

 

[JckDanls 07]

I used a white Igloo and at 18-24 hrs a mostly full cooler was so hot it wasn't comfortable to pull. I would not hesitate to go 24 hours. The salt content plus the heat means the pathogens don't stand a chance at that length of time.

I wouldn't feel comfortable trying to go that long without an extra heat source...

 

[Fueling Around]

As if right now I don't know, Butcher conveyed that he will keep them refrigerated for me, and I can come get a few at a time and should help while others are cooking

I like the idea of transferring them to an over to finish cooking at what temp should I do the oven I was going to set the Traeger @ 300* with a smoke tube and let them ride for a couple of house . So 300* oven temp? If I decide to go that route. Like I said have have day's to cook if the need be.

One thing I struggle with after I either cook the on the smoker or oven till done, I was planning on transferring them one by one in foil pans covered with foil ( I have 5 - 130 quart coolers)
Didn't know how long I can allow the to rest prior to pulling since I will have ( or planning on) a few day's till the wedding
...

I finish in an oven at 325° until the shoulder blade pulls easily and clean.
I DON'T cooler rest. I put the uncovered pans on cooling racks until cool enough to handle.
I use the cotton gloves from Harbor Freight under my nitryl gloves for working with hot or cold meat.
I completely shred the meat to pull out the inedible pieces of fats and connective tissue. Mix well after pulling to blend the rub / bark seasoning into the meat. Then it is ready to eat (I hope you do a little quality assurance) or let cool further on the counter to bag, seal, and in the fridge.
If within a week (or so) of the party, you don't need to freeze.
I forgot how many you said your Traeger holds. You can probably get 4 in your oven at a time?
Rotate the pans from top to bottom.

...

That's where the warming pans come in, as I plan on having meat ready to go in the warmers the morning of the wedding ( open for suggestions) but don't want them to dry out ( I will do the finishing sauce probably that morning but unsure if the pork will be good sitting say from 12:00 noon when I plan on putting the meat in the warmers in the hall the day of the wedding and not serving till 4:00.

You will be fine with meat in the roasters for 4 or more hours. Hopefully you collected a lot of the melted fats and meat juices to mix in the roasters. You're not there to open the lids which releases moisture and slows the warming. Set the heat around 150°. Give it a good stir before serving and all is good.

 

[G8trwood]

Cooking in rotation, warming up is your biggest issue. I have cooked in advance, vac sealed and then used a cooler as a giant sous vide so everything was warmed and held prior to service, but I have only used that with a few butts and briskets. The advantage is you can open packages as needed vs warming trays where the top and bottom are vastly different temps.

Otherwise, the cook and cooler hold works fantastic.

 

[Highline Smoking]

Round One underway... Started at 4:00 am this morning. 8 cooking / and 11 more to go !! tomorrow
First Pic I was letting the rub sweat in a bit and then on the pre-heated Traeger's
Yes there is air space between the butts, no meat is touching. 225* till 160* / Pull and pan wrap with some chicken broth in the pan till 203 or until prob tender- ( at least that's the plan )

Thanks ALL for the help with this- It's a big and long cook and appreciated all the input that you all give, and still open for suggestions

 

[chopsaw]

still open for suggestions

I'd start thinking about raising your pit temp . 225 with 8 butts is gonna be awhile . Don't be afraid of 275 / 300 .

/ Pull and pan wrap with some chicken broth in the pan till 203 or until prob tender- ( at least that's the plan )

If your gonna pan with broth , heat it up first . If it's lower than the meat temp , you'll cause the meat temp to drop .

 

[912smoker]

As chop says 275-300 and spacing can be a little tighter as you will have shrinkage as they go.

Keith

 

[Fueling Around]

Good start.
Yep @chopsaw advice is solid. More smoker heat for that mass of meat to get it to temp. You also need to rotate and flip meat in a pellet grill to even out the smoke cook. By this time you have figured it out?
Once in the pan I don't add anything. After the 160° threshold the meat starts releasing a lot of liquid that you collect in the pan.

 

[Highline Smoking]

Whew !!
All went well- I did loose 2 pork butts due to temp while resting in the cooler. I didn't want to take any chances with them. The 2, I decided not to eat were at the opposite ends of a pre heated cooler.
I took the butts out of the cooler after 14 hours, and the 2 were around 128* to 130* while the rest were 145-147

I should have just went and pulled the first batch after a rest, but thought I could get away with it resting prior to me starting the second round of Pork..Yeah I was getting pretty tired.
I finished the first round at 6:00 pm and assumed that by the time I prepped the second round
( starting around 5:00 am the next day, yes and was injection them also)
By the time I started smoking I went back and was going to start pulling the first round.

Lesson learned.. I should have just pulled them first thing that morning, and to take the temp reading prior to starting to prep the next round.... My mind set was to get the second round butts on the grill !!

I put the pulled butts in 1 gallon baggies along with the juices in the fridge they all went. After the wedding and prior to the reception ( 45 minutes away) in a pre-heated large cast iron rectangle deep tray and warmed up the broth and dumped about 3 butts what I could in in went the meat, and added the JJ's finishing sauce, and kept tossing the meat for an even distribution. Did this for all the meat and not to try to do to much at one time. It soaked up the broth and came out so tender and very juicy. I transferred them to awaiting pre heated roasters and kept the temp @ 250 covered with the lid-and the steam and aroma at the food line was just fantastic... It didn't take very long and no one was waiting on the meat.

Overall...
Had about 3 butts of pulled meat left over and head count was 172 guest. Worked out about perfect, and plenty of meat to give away for those that asked if they could take some home.
( Best complement I could get)

Learned a lot from this cook and really appreciate the response's I received from this forum.
One of the the tip's I received a great Idea was, to put meat at the end of the serving line !!

I only hope I can add some value to this forum down the line...
FYI... I did use my LARGE patio umbrella to keep the sun and rain off the cookers to keep the temps on point and from fluctuating

Happy Smoking !!

 

[kilo charlie]

Great job and thank you for following up!